Description
This classic homemade apple pie features a double crust filled with a perfectly spiced apple mixture. With a tender, flaky pie crust and a luscious filling made from fresh apples, cinnamon, nutmeg, and a hint of lemon, this dessert is the perfect comfort food for any occasion. The pie is baked to golden perfection and cooled to allow the filling to set, resulting in a slice that’s both delicious and visually appealing.
Ingredients
Scale
Pie Crust
- 1 homemade double pie crust (2 sheets of pie dough)
Apple Filling
- 5 pounds apples (before peeling and coring), sliced to 1/4-inch thickness
- 1/4 teaspoon lemon zest
- 2 tablespoons lemon juice (from half a lemon)
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 5 tablespoons all purpose flour
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cardamom (optional)
- 1 teaspoon vanilla extract
Topping
- 1 tablespoon milk (for brushing on pie)
- 1 tablespoon beaten egg (optional, for brushing on pie)
- 1 tablespoon raw sugar (for topping pie)
Instructions
- Prepare Apple Filling: Peel, core, and slice the apples into 1/4-inch thick slices. In a large bowl, combine the sliced apples with lemon zest, lemon juice, brown sugar, granulated sugar, all purpose flour, kosher salt, cinnamon, nutmeg, cardamom (if using), and vanilla extract. Toss gently until the apples are evenly coated with the mixture. Let the filling sit for 15 to 30 minutes to macerate, allowing the juices to develop and enhance the flavor.
- Preheat Oven and Prepare Bottom Crust: Preheat your oven to 425°F (220°C) and place a rack in the lower third of the oven. On a lightly floured surface, roll out one sheet of pie dough into a 12-inch circle, about 1/8 inch thick. Carefully transfer the dough to a 9-inch pie plate. Trim any excess dough, leaving a 1/2-inch overhang, then fold the edges under to create a sturdy border.
- Fill the Pie: Pour the prepared apple filling into the bottom pie crust, mounding it slightly in the center to accommodate the volume of filling as it bakes.
- Add Top Crust and Seal: Roll out the second sheet of pie dough into an 11-inch circle. Place it gently over the apple filling. Cut a few slits in the top crust to allow steam to escape during baking, or create a decorative lattice pattern if preferred. Trim the excess dough to match the bottom crust edges, then crimp the edges firmly to seal the pie and prevent leakage.
- Apply Egg Wash and Sugar: In a small bowl, whisk together the milk and optional beaten egg to make an egg wash. Brush the top crust evenly with the egg wash to achieve a golden finish. Then, sprinkle 1 tablespoon of raw sugar over the top for added sparkle and a pleasant crunch.
- Bake the Pie: Place the pie on a baking sheet to catch any drips and transfer it to the preheated oven. Bake at 425°F (220°C) for 15 to 20 minutes to set the crust. Then reduce the temperature to 375°F (190°C) and continue baking for an additional 40 to 50 minutes, until the crust is deeply golden brown and the filling is bubbling thickly. If the crust edges brown too quickly, cover them loosely with aluminum foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely for at least 3 to 4 hours at room temperature; this step is essential for the filling to fully set and slice cleanly. Serve warm with ice cream or whipped cream, or enjoy at room temperature. Store any leftovers loosely covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Notes
- Use a mix of apple varieties such as Granny Smith and Honeycrisp for balanced tartness and sweetness.
- Making the pie a day ahead is recommended for best slicing and flavor development.
- Cover pie edges with foil or a pie shield halfway through baking to avoid over-browning.
- Allowing the filling to macerate before baking helps to develop a juicy, flavorful interior.
- For a vegan option, omit the egg wash and brush the crust with plant-based milk instead.
